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チーズ（モッツァレラチーズ）｜夕方食堂さんのレシピ書き起こし

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Evening cafeteria

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Ingredients

Pasteurized milk : 1L
酢(先入れ分) : 大さじ4
酢(追加分) : 大さじ1

Time required

30minutes

Procedure

1) Heat pasteurized milk 01:36
Boil water (not included in the recipe) in a pot.
Put pasteurized milk in a frying pan, place over low heat, and heat to 42-45°C while stirring with a rubber spatula.
2) 酢を加える 02:50
最弱火にして酢(先入れ分)を加え、ゴムベラで前後にゆっくり動かして混ぜる。
約40秒混ぜて分離してきたら酢(追加分)を加え、ゆっくり動かして混ぜる。
3) 固形物を移す 03:43
ボウルにザルを乗せたものに、2の固形物を網で掬って移す。
大部分移せたら、フライパンの残りを全てザルに移す。
ゴムベラで優しく混ぜながら、水気を切る。
4) まとめる 04:24
Pour boiling water (80-90°C) into a large bowl.
Immerse the colander from step 3 in hot water to warm it up → remove it from the water and press the solid parts together with a rubber spatula, repeatedly kneading the mixture.
Once it comes together, put on work gloves and rubber gloves and knead and rub the mixture with your hands.
5) 冷やす 06:20
Prepare ice water (not included in the recipe) in another bowl, add 4 and chill for 10 minutes.

Point

- Always use pasteurized milk.
- When heating pasteurized milk, always use a thermometer to measure the temperature, as it will fail if it exceeds 50 degrees.
- If you mix too quickly in step 2, the mixture will not come together, so be sure to mix slowly.
- Be careful not to use water that is too hot to heat the solids, as they will not come together.
- If you soak the chicken in the liquid left over after separating the solids for 30 minutes and then simmer it, it will become tender.